Method for producing a blue cheese

Abstract

A blue cheese and a process for producing blue cheese from a liquid pre-cheese obtained by complete ultrafiltration of milk, and of which the blue mold develops only in the needling holes.

Description

CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] The present application is a National Stage Application of PCT International Application No. PCT / FR2011 / 000348 (filed on Jun. 16, 2011), under 35 U.S.C. §371, which claims priority to French Patent Application No. 1002538 (filed on Jun. 16, 2010), which are each hereby incorporated by reference in their respective entireties.FIELD OF THE INVENTION

[0002] The invention relates to a process for producing blue cheese from a liquid pre-cheese obtained by complete ultrafiltration of milk, and of which the blue mold develops only in the needling holes. The invention also relates to a blue cheese obtained by this process.BACKGROUND OF THE INVENTION

[0003] The production of cheese with internal blue mold is very old. There are many controlled designations of origin (“appellation d′origine contrôlée” or AOC), including Roquefort, Bleu des Causses, Bleu d'Auvergne, Fourme de Montbrison and Bleu de Sassenage. All of these cheeses have in common the fact...

Examples

examples

[0081]This example relates to the production of a blue cheese with 60% fat in the milk solids, using the process in accordance with the invention.

[0082]The raw milk was standardized into fat with twice the protein content. The protein content was 32 grams per liter; therefore, the fat was brought to 64 grams per liter by adding cream. The standardized milk was then pasteurized at 80° C. for 4 seconds, followed by cooling at 3° C. of the pasteurized milk for its intermediate storage. This milk was then heated to 40° C., introduced into a four-stage ultrafiltration device, then by ultrafiltration a concentration with a factor of 4.5 was produced to obtain a retentate (liquid pre-cheese) having the following composition: fat=288 g / l (or 64 g / l×4.5); protein=144 g / l (or 32 g / l×4.5).

[0083]This liquid pre-cheese was then cooled to 30° C. in a maturation vat, and inoculated with mesophilic ferments, while constantly monitoring the pH. When the pH reached a value of 6.30, the salt (around 0...

CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] The present application is a National Stage Application of PCT International Application No. PCT / FR2011 / 000348 (filed on Jun. 16, 2011), under 35 U.S.C. §371, which claims priority to French Patent Application No. 1002538 (filed on Jun. 16, 2010), which are each hereby incorporated by reference in their respective entireties.FIELD OF THE INVENTION

[0002] The invention relates to a process for producing blue cheese from a liquid pre-cheese obtained by complete ultrafiltration of milk, and of which the blue mold develops only in the needling holes. The invention also relates to a blue cheese obtained by this process.BACKGROUND OF THE INVENTION

[0003] The production of cheese with internal blue mold is very old. There are many controlled designations of origin (“appellation d′origine contrôlée” or AOC), including Roquefort, Bleu des Causses, Bleu d'Auvergne, Fourme de Montbrison and Bleu de Sassenage. All of these cheeses have in common the fact...

Examples

examples

[0081]This example relates to the production of a blue cheese with 60% fat in the milk solids, using the process in accordance with the invention.

[0082]The raw milk was standardized into fat with twice the protein content. The protein content was 32 grams per liter; therefore, the fat was brought to 64 grams per liter by adding cream. The standardized milk was then pasteurized at 80° C. for 4 seconds, followed by cooling at 3° C. of the pasteurized milk for its intermediate storage. This milk was then heated to 40° C., introduced into a four-stage ultrafiltration device, then by ultrafiltration a concentration with a factor of 4.5 was produced to obtain a retentate (liquid pre-cheese) having the following composition: fat=288 g / l (or 64 g / l×4.5); protein=144 g / l (or 32 g / l×4.5).

[0083]This liquid pre-cheese was then cooled to 30° C. in a maturation vat, and inoculated with mesophilic ferments, while constantly monitoring the pH. When the pH reached a value of 6.30, the salt (around 0...

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